I’m a fan of Tiramisu. It used to be different: I don’t drink coffee, so I always assumed I’d hate Tiramisu since it has coffee in it… Silly, I know. But my eyes opened in time to learn to love this yummy Italian treat. Many people say it’s their favorite dessert and I can’t blame them 🙂

I’ve made Tiramisu Ice Cream before and now I wanted to try a Tiramisu Cheesecake. Oh. My. God. Why haven’t I done this before? It’s heaven. Truly!

Many restaurants serve a traditional Tiramisu, but I must say nothing beats a homemade one. I’m not saying my Tiramisu is the best one in the world, but I just like it better with speculoos instead of ladyfingers 🙂 I think it’s such a shame if people buy frozen Tiramisu because they don’t have time to make it themselves. I get that. I do. But it’s just too bad because I have had some awefull Tiramisu’s. Even at Italian restaurants! What I’m trying to say here is that it really doesn’t take that long to make a Tiramisu and it’s so much better than storebought ones. Although there are a few storebought ones that come pretty close to the real deal.

The bottom is made from crushed speculoos. I like using a foodprocessor such as the Braun Multiquick 9. This may sound like a commercial, but I really do like it. This foodprocessor is my new second best friend ;-). My Kenwood robot stays number 1 because I need him all the time. Mr. Braun crushed my speculoos in 10 seconds (!). That’s waaaaaaay faster than me and my rolling pin xD

9 thoughts on “No-Bake Tiramisu Cheesecake”

This is right up my alley! But I have a question about the layering. First, it’s the crushed speculoos, then the espresso amaretto mix, then the mascarpone? And the whipped cream is mixed with the mascarpone?

Thanks, Angie! Hmmm I’ve read my descriptions again and they may not be that clear… The espresso and amaretto should be mixed with the mascarpone mixture. Then you whip the cream and add it to that mixture. So you basically have 1 layer of crushed speculoos and then 1 layer of cheesecake which exists in the mascarpone, espresso, amaretto, cream, … Hope that makes it a little bit more clear 🙂